Description

This Blackstone Chicken recipe features juicy, marinated boneless skinless chicken breasts cooked to perfection on a Blackstone griddle. The flavorful marinade, made with mayonnaise, avocado oil, Dijon mustard, soy sauce, and spices, tenderizes the chicken while adding a delicious savory and slightly spicy taste. Perfect for a quick and easy meal, this recipe yields tender, grilled chicken breasts with a crispy exterior and succulent center.

Ingredients

Scale

Chicken

2 lbs boneless skinless chicken breasts

Marinade

¼ cup mayonnaise
¼ cup avocado oil
1 tablespoon Dijon mustard
1 tablespoon soy sauce (or gluten-free tamari)
1 teaspoon dried thyme
1 teaspoon sea salt
½ teaspoon fresh ground black pepper
¼ teaspoon cayenne pepper

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Instructions

Prepare the Marinade: In a bowl, whisk together the mayonnaise, avocado oil, Dijon mustard, soy sauce, dried thyme, sea salt, black pepper, and cayenne pepper until smooth and well combined.
Marinate the Chicken: Place the chicken breasts in a zip-top bag or shallow container. Pour the marinade over the chicken, making sure each piece is evenly coated. Seal the bag or cover the container and refrigerate for at least 4 hours or preferably overnight to allow the flavors to penetrate the meat.
Preheat the Blackstone Griddle: Heat your Blackstone griddle to medium heat, approximately 350°F. Lightly oil the griddle surface to prevent sticking and to help achieve a nice sear on the chicken.
Cook the Chicken: Remove the chicken breasts from the marinade and allow excess to drip off. Place them carefully on the hot griddle. Cook for about 7 minutes on one side without moving to get a good sear. Flip the chicken and cook for an additional 7 to 10 minutes, or until the internal temperature reaches 160°F, ensuring the chicken is fully cooked and juicy.
Rest & Serve: Transfer the chicken to a plate and tent loosely with aluminum foil. Let it rest for 5 to 10 minutes to allow the juices to redistribute. Slice and serve the chicken hot alongside your favorite side dishes.

Notes

Marinating the chicken overnight intensifies flavor and tenderness.
Monitor internal temperature with a meat thermometer to avoid overcooking.
You can substitute avocado oil with olive oil if preferred.
For a gluten-free version, use tamari instead of soy sauce.
Adjust cayenne pepper to your desired level of spiciness.